Pumpkin Protein Muffins

Craving pumpkin goodies? These Protein Pumpkin Muffins are a healthy option! 

‘Tis the season for all things pumpkin! Let’s make pumpkin protein muffins that are healthy, delicious, and have a higher protein content than your average muffin.

​Recipe Ingredients–What You Need

• Melted butter: Adds moisture and rich flavor so each muffin is deliciously tender.

• Coconut sugar: Coconut sugar adds a deep flavor to these muffins and is less refined than regular white sugar or brown sugar.

• Vanilla extract: Infuses the muffins with a warm flavor that compliments the pumpkin perfectly.

• Greek Yogurt: Greek yogurt is what boosts the protein content without protein powder. I use whole milk Greek yogurt, but you can also use cottage cheese here like I do in my Cottage Cheese Blueberry Muffins.

• Whole milk: Whole milk is for creaminess and helps create a smooth batter.

• Pumpkin Puree: I use canned pumpkin and I recommend organic pumpkin if it’s available. 

• Whole eggs: Eggs bind the dry and wet ingredients together and also give us the perfect texture.

• All-purpose flour: I use AP flour for the foundation of the muffins and to provide the necessary structure. If you need these to be gluten free, use an all-purpose gluten-free flour. You can also sub in half whole wheat flour or use all whole wheat pastry flour.

• Rolled oats: Rolled oats add a boost of fiber, more protein, as well as manganese, magnesium, phosphorus, iron, zinc, and B vitamins to these muffins.

• Ground flaxseed meal: Adding flaxseed to my baking is one of my favorite ways to boost the nutrition!

• Baking soda: As a leavening agent.

• Salt: Salt brings out all the flavors of your ingredients.

• Pumpkin Pie Spice: When you’re craving something “pumpkin flavored,” this is the spice blend you’re craving! If you don’t have any on hand, make my Homemade Pumpkin Pie Spice Mix.

• Cinnamon: I add a little extra cinnamon for the warm seasoning it brings.

• Optional add ins or toppings: You can add chocolate chips or white chocolate chips to the batter, or top with pumpkin seeds for a little crunch and a boost of magnesium!

Step-By-Step Instructions for Pumpkin Protein Muffins

1. Preheat the oven to 400 degrees. Line your muffin tins with paper or silicone liners and set aside.
2. In a medium bowl, whisk together the melted butter, coconut sugar, and vanilla.
3. When it is combined, add the Greek yogurt, milk, pumpkin, and eggs. Whisk until combined.
4. To the same bowl, add all of the dry ingredients: the flour, rolled oats, flaxseed meal, baking soda, salt, pumpkin pie spice, and cinnamon. Stir with a wooden spoon until just combined.
5. Transfer the batter to the prepared muffin tin, filling each cup totally full.
6. Bake in the 400 degree oven for 5 minutes, then turn the tray 180 degrees and reduce the heat to 350 degrees. Bake for an additional 12-15 minutes, until a toothpick inserted into the center of a muffin does not come out with raw batter on it. Allow to cool on a baking rack before removing muffins from tin. Enjoy!

I hope you love these Pumpkin Protein Muffins as much as we do! If you try it, or any of my other healthy recipes, please comment and give a star rating below. It’s really helpful for readers to see which recipes are tried and true! I appreciate you. Follow along on Instagramand Facebook, too.

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Pumpkin Protein Muffins

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5 from 1 review

• Author: Maryea
• Total Time: 35 minutes
• Yield: 12 muffins 1x

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Ingredients

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• 6 tablespoons butter, melted
• 3/4 cup coconut sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups Greek yogurt
• 1/3 cup whole milk
• 1/2 cup pumpkin puree
• 2 eggs
• 1 3/4 cup AP flour
• 1/2 cup ground flaxseed meal
• 1/2 cup rolled oats
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice mix
• 1/2 teaspoon cinnamon

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Instructions

1. Preheat the oven to 400 degrees. Line your muffin tins with paper or silicone liners and set aside.
2. In a medium bowl, whisk together the melted butter, coconut sugar, and vanilla. When it is combined, add the Greek yogurt, milk, pumpkin, and eggs. Whisk until combined.
3. To the same bowl, add all of the dry ingredients: the flour, rolled oats, flaxseed meal, baking soda, salt, pumpkin pie spice, and cinnamon. Stir with a wooden spoon until just combined.
4. Transfer the batter to the prepared muffin tin, filling each cup totally full.
5. Bake in the 400 degree oven for 5 minutes, then turn the tray 180 degrees and reduce the heat to 350 degrees. Bake for an additional 12-15 minutes, until a toothpick inserted into the center of a muffin does not come out with raw batter on it. Allow to cool on a baking rack before removing muffins from tin. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: muffin recipes
• Method: baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 254
• Sugar: 14.2 grams
• Fat: 8.6 grams
• Saturated Fat: 4.8 grams
• Trans Fat: 0 grams
• Carbohydrates: 31.2 grams
• Fiber: 2.7 grams
• Protein: 8.1 grams